Mixed Flour Research Articles

Alternative clay bricks inspired from termite mound biomimicry

As the world is witnessing vast pollution during material production, construction and demolition processes of buildings there is a need to seek for alternative materials that will reduce the environmental impact. The present study borrows inspirations from termite’s technique to create a material for constructing a naturally cemented mound structure. The studied termite mound was built from a mix of soil particles and termites saliva containing mucopolysaccharides and cellulase enzyme that digests cellulose into beta-glucose or shorter polysaccharides and oligosaccharides. These polysaccharides are found to be a source of soil stabilization and gluing property. In the process to mimic termites’ activities clay bricks were produced from a mix of clay soil and cassava flour in a form of hot cassava paste as a source of polysaccharides at 1.5%, 3%, 4.5% and 6% weight of soil. Brick samples created presented an optimal value at 1.5% cassava flour with compressive strength higher than that of burnt clay bricks at 4.28 MPa.

INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING

In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality indicators is extremely relevant and requires efforts in this direction. 64 samples of wheat grain from mills situated in different regions of Ukraine, grown in 2019 and 2020 and straight flour obtained from this wheat in the laboratory at the mill MLU-202 were investigated. The data obtained confirmed great variability of grain and flour quality indicators which can depends on many factors: from agro-climatic condition and variety features to milling flow diagram and tempering conditions before milling. Wheat quality indicators are shown next results: test weight values ranged from 727 to 845 g/l, vitreousness – from 25 to 83%, initial moisture content – from 10.4 to 13.7%, protein content – from 11.3 to 17.2%, ash content – from 1.35 to 1.73%, gluten content – from 17.6 to 38.3%, gluten deformation index – from 46 to 96 units and Falling Number – from 309 to 500 seconds. Analyzing of correlations between grain quality indicators and flour quality indicators shown: the direct extra high correlation between grain protein content and flour protein content (r=0.95) and also between grain gluten content and flour gluten content (r=0.87); average correlation between ash content of grain and ash content of flour (r=0.68). According to milling properties was found: average correlation of initial grain moisture content and flour yield (r=0.52), a direct high correlation between grain vitreousness and the ratio of reduction and break flour (r=0.70), and an inverse average correlation of test weight with ratio of break and reduction bran (r=–0.61). It has been established that the flour strength W is affected by a set of grain quality indicators: grain protein content with high coefficient correlation (r=0.70), grain gluten content and grain Falling Number with average correlation coefficients – r=0.53 and r=0.56, respectively. For other rheological indicators, such as stability, water absorption capacity and P/L, no high correlation coefficients were found, since their values depend on a complex of various indicators of grain. The obtained correlations can be used to improve the efficiency of grain blending before milling, to substantiate the modes of tempering, grinding, and flour mixing stage in existing mills, as well as to design a milling flow diagram for new mills.

Farinhas mistas de banana verde e ora-pro-nóbis: características nutricionais e tecnológicas

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.

High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option.

Rationale for dosing and mixing germinated flax seeds with wheat flour

The reasons of low quality and changes of the diet are analyzed, the nutritional value of bakery products and the use of non-traditional sources in new developments of high value technologies are considered. The general scheme of bakery products production technology is given, where the parameters of the kneading process and the connection between the factors influencing the complex system of dough formation and the characteristics of the finished product are revealed.Ways of using germinated flax seeds in recipes based on wheat and rye-wheat bread with preservation of high organoleptic characteristics are proposed and selected. The analysis and the ways of regulation of structural and mechanical properties of dough on the basis of factors of influence are given: – usage of thick rye leaven and first-class flour 30:70 and supreme quality wheat flour with addition of germinated flaxseed (15% of the mass of wheat flour); – usage of thick rye leaven and first-class flour 50:50 with addition of germinated flaxseed (10% of the mass of wheat flour); – the usage of thick rye leaven and first-class flour 50:50 with addition of 20% of germinated flaxseed and also adding supreme quality wheat flour (15% of the mass of wheat flour). The even distribution of GFS in flour due to efficient mixing in determining the nature of the process is considered. Influential parameters were chosen: duration of mixing and non-variable factor – frequency of revolutions of the working body of the mixer. The quality of mixing of the mixture based on the key component – GFS – was evaluated. The quality of mixing was determined by the coefficient of variation of the key component of the mixture, i.e. GFS. Mixing curves are constructed – dependence of the coefficient of variation on the duration of mixing and the optimal mixing time is determined, which corresponds to the first minimum value of the coefficient of variation of the mixing curve. Three stages of kneading are distinguished: I (0…60 s) – zone of intensive mixing; ІІ (60…120 s) – zone of slow mixing and ІІІ (120…180 с) – zone of segregation. The recommendations to be followed for effective mixing of flour with GFS in production conditions are given.

Effects of taro powder on the properties of wheat flour and dough

This work aimed to investigate the effect of taro powder on the quality of wheat flour products. The water and starch content, whiteness, pasting properties, texture, microstructure, rheological properties of dough and water distribution in dough were analyzed. Taro powder significantly increased the peak viscosity, trough viscosity, final viscosity and setback value in the gelatinization process of flour, reduced the breakdown value, and increased the gelatinization temperature. Taro flour showed the ability to improve the farinographical properties and gelatinizing properties of flour. Adding taro flour reduces the development time and softness of the dough while increasing water absorption. The starch content, peak viscosity and water absorption of the mixed flour were the highest when the proportion of taro powder was increased to 25%. As the amount of taro powder increases, the color and hardness of the mixed flour dough become deeper, and the moisture inside the dough becomes less easily lost. The addition of taro powder may make the dough less resistant to mechanical blending and slightly less viscoelastic, but the gluten structure is smoother. In short, when the added amount of taro powder is 20% or 25%, it can meet the processing conditions.

Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

<abstract> <p>The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were investigated, using 100% SF as a control. The proximate, mineral, beta-carotene and folic acid compositions of the flour mix were determined. As the BG levels increased, the protein, fat, fiber, and ash contents increased significantly (p < 0.05), ranging between 8.62–14.19%, 2.36–3.38%, 1.37–3.04% and 0.87–2.19%, respectively. The iron, zinc, calcium and phosphorus contents in mg/100 g were 3.43–5.08, 2.96–3.74, 80.00–106.67 and 150.63–594.53, respectively. The beta-carotene (mg/100 g) and folic acid (μg/100 g) contents were < 0.01–0.63 and 0.75–1.42, respectively. The mineral, beta-carotene and folic acid contents of the flour mix varied significantly (p < 0.05) from the control. The pro-vitamin A beta-carotene content was improved in the blend flours with the addition of BU powder, whereas, in the control sample, it was not detected (<0.01 mg/100 g). With the 35% BG blend, increases of 37% protein, 45% crude fiber, 48% iron, 26% zinc, 133% calcium and 154% folic acid contents from the control were observed. The study showed food-to-food fortification of SF with BG flour and BU powder has the potential to combat malnutrition, and the public health challenges associated with deficiencies in bioactive fibers, proteins and micronutrients (pro-vitamin A carotenoids, folic acid and minerals).</p> </abstract>

Evaluation of quality and acceptability of pet pasta with buffalo tripe powder

The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal flour mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fiber and total ash contents did not vary significantly between the treatments. T2 had significantly (p<0.01) higher crude protein, crude fat and energy content and significantly (p<0.01) lower carbohydrate content among the samples. T2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T2 had significantly (p<0.05) higher intake per cent than T1 and control (p<0.01) and was thus selected as the best formulation. T2 with 6.54±0.24 per cent moisture, 10.44±0.50per cent fat, 16.46±0.60per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006).

Genetic Dissection of the Mixing Properties of Wheat Flour (Triticum aestivum L.) Using Unconditional and Conditional QTL Mapping.

Wheat (Triticum aestivum L.) flour mixing properties are essential quality parameters in the dough development process. Limited research on superior alleles for mixing properties has restricted their molecular improvement, and other factors related to the complex traits have been ignored. A molecular map of 9576 polymorphic markers in the RIL population (F8:9) (Shannong01-35/Gaocheng9411) was constructed to evaluate mixing property effects in three environments. The parents were selected with markedly distinct high-molecular-weight glutenin subunits (HMW-GS). This study not only evaluated mixing properties using conventional unconditional QTL mapping but also evaluated the relationships between protein-related traits using conditional QTL mapping. The analyses identified most additive QTLs for major mixing properties on chromosomes 1A, 1B, and 1D. Two major loci (1A.1-15 and 1D-1) associated with mixing properties have confirmed the important contributions of Glu-A1 and Glu-D1 to wheat quality at the QTL level, which were mainly affected by the gluten index. Another important locus, 1B.1-24 (associated with midline peak value and midline peak width, with high phenotypic variations explained), might represent a new variation distinct from Glu-B1. The favored alleles came from Gaocheng9411. Several mixing properties shared the same QTLs (1B.1-6 and 1A.1-15), indicating tight linkage or pleiotropism. Genotype-by-environment (G×E) interactions were also investigated in the present study. The QTL results in our study may improve our understanding of the genetic interrelationships between mixing properties and protein-related traits.

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology

Effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix

The effect of cocoyam and water yam flour blends on the chemical and mineral composition of dry soup mix was studied using a two-factor simple lattice design of response surface methodology (RSM). The cocoyam and water yam flour mix ratios are 100:0, 0:100, 50:50, 75:25, and 25:75. Moisture, protein, ash, crude fiber, fat, carbohydrate, amylose, amylopectin, calcium, magnesium, and phosphorus were all taken into consideration during the optimization process. On crude fiber, fat content, carbohydrate, calcium, and phosphorus, the linear influence of cocoyam and water yam flour was significant (p<0.05). Moisture, protein, ash, crude fiber, fat, amylose, amylopectin, and magnesium all exhibited a significant (p<0.05) effect on the mix's binary regression coefficient. The binary effect of the blend, on the other hand, decreased the moisture content and crude fiber significantly (p<0.05). On two component mix plots, the blends' linear and binary impacts were graphically depicted. The resulting models were validated at a significance level of 0.05. Furthermore, a desirability of 0.493 was chosen for outcome optimization. The optimization criteria were met by the response variables. The optimal values were: 69.84 g cocoyam, 30.15 g water yam, 5.84% moisture, 11.04% protein, 3.69% ash, 2.18% crude fiber, 2.00% fat, 75.34% carbohydrate, 24.77% amylose, 84.24% amylopectin, 9.17% calcium, 4.71% magnesium, and 79.83% phosphorus. The optimized values were further analyzed to ascertain 95% confidence. According to the findings, cocoyam and water yam flour blends with appropriate chemical and mineral composition can be created and used successfully in the food processing industry

PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR

In this study, it was aimed to investigate the physical properties of protein extract powder from stale bread and its potential use in chickpea flour added wheat bread formulations. Chickpea flour was added into wheat flour at a 2:3 ratio, and the protein extract at 6.5 % and 13 % of total flour mix (w/w). The moisture content and water activity of the powdered protein extract were 5.55% and 0.58, respectively. The bulk density and tapped density were 830 kg.m-3 and 910 kg.m-3, respectively. Hausner ratio was measured as 1.10, which indicates free-flowing property. Increasing the addition of protein extract from 6.5% to 13% resulted in increased loaf volume from around 283 mL to 307 mL per loaf.

Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality.
 Study objects and methods. We analyzed three bar samples for nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed flour, and the mixed flour. Proximate analysis was performed following the AOAC method. The mineral content and antioxidant properties of the bars were determined by using emission spectrophotometry and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging modified method, respectively.
 Results and discussion. The mixed flour nutrition bar had significantly higher total phenolic content and antioxidant activity than the bar with banana flour and the bar with pumpkin seed flour. Textural analysis demonstrated that the mixed flour sample had significantly (P < 0.05) higher hardness and color parameters compared to the other bar samples. Nutritional analysis indicated that mixed flour bar contained significantly higher amounts of protein, fat, and calcium; while pumpkin seed flour bar had higher ash, iron, and magnesium contents. The mixed flour sample also had better sensory parameters.
 Conclusion. The mixed flour demonstrated good quality. Hence, both banana and pumpkin seed flour have a potential to be used in bar formulations.

Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles

In order to prolong the shelf life of fresh millet-wheat noodles (FMNs) stored at 25°C, different doses (0, 1, 3, 5, 7, and 9 kGy) of electron beam irradiation (EBI) were applied to millet-wheat mixed flour to decrease initial total plate count. Total plate count of mixed flour and shelf life, textural properties, cooking qualities, volatile compounds, and water characteristics of FMNs were determined. The results showed that EBI treatment significantly reduced total plate count. Doses of 7 and 9 kGy had a complete bactericidal effect on mixed flour, but such doses significantly decreased the textural and cooking quality with more off-flavor compounds. The 5 kGy treatment maintained better textural and cooking quality with fewer off-flavor compounds, and it was a suitable dose that had the same effect on prolonging shelf life of FMNs to 44 hr as 7 and 9 kGy treatments. Novelty impact statement Electron beam irradiation treatment had a significant bactericidal effect on millet-wheat mixed flour. Irradiation doses larger than 7 kGy significantly reduced the cooking quality and textural property. The 5 kGy treatment was suitable for irradiation treatment of millet-wheat mixed flour.

Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies

The investigation was undertaken to maximise the bioaccessibility of iron and zinc of a complementary food mix by multiple approaches of dephytinisation and addition of organic acids. A wheat, pulse and oilseed protein flour mix was dephytinized by phytase activation and different thermal treatments. As the mineral content of the mix was low, the spray dried mix was fortified with different iron and zinc salts to identify the salt with the highest bioaccessibility in this matrix. Based on the percent bioaccessibility, the mix with sodium iron EDTA and zinc oxide was chosen for fortification. Bioaccessibility was enhanced by the addition of fruit powders and pure organic acids. Fruit powders showed a significant increase, but citric acid at a higher dose was beneficial in enhancing bioaccessible iron. The strategy of dephytinisation followed by fortification and the addition of fruit powders or organic acids is promising in alleviating iron and zinc deficiencies.

Pasting Behavior and Viscoelastic Properties of Fresh, Chilled, and Rehydrated Freeze-Dried Gel Beads from Blends of Tapioca Flour, Soy Flour, and Cane Sugar

Abstract An extreme vertices design for a mixture of three components was used to establish the proportions of tapioca flour (50% to 100% w/w), soy flour (0% to 50% w/w), and cane sugar (0% to 10% w/w) mass fractions in a food gel bead system. Thus, nine compositions were prepared and analyzed. The pasting profiles of the mixtures were studied using a Rapid Visco Analyzer. The texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads were studied using a texture analyzer. Increasing the proportion of soy flour in the range of 11.25% to 50.00% w/w decreased the peak viscosity, breakdown, final viscosity, and setback of mixed flour. Tapioca flour in the proportion of 81.25% to 100.00% w/w recorded the lowest hardness of fresh gel beads (92.00 to 283.00 g). Soy flour in the proportion of 11.25% to 50.00% w/w exhibited lower texture profiles (hardness, chewiness, and gumminess) than tapioca flour in gel beads for both chilled and rehydrated freeze-dried gel beads. Significant relationships were found among pasting profiles of the flour mixtures and texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads, implying a functional role for soy flour in food gel beads. In conclusion, soy flour can act as an anti-retrogradation agent for the gel beads both in chilled (stored at 4°C for 7 days) and freeze-dried conditions. A small amount of cane sugar does not affect the inhibition of starch retrogradation in the gel bead system. Keywords: Anti-retrogradation, Food gel bead, Pasting profile, Soy flour, Tapioca flour, Texture profiles

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads.

Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Residues from beer production and macauba oil extraction are promising due to their composition of essential nutrients, fibers, and bioactive molecules. In this study, we analyzed the physical, rheological, and chemical properties of three kinds of flours—pure macauba pulp cake flour (MC), pure brewer's spent grain flour (PM), and mixed flour (MS) composed of 80% (w/w) macauba flour and 20% (w/w) beer spent grain—and apply them in the formulation of cookies. The flours presented high nutritional value. The incorporation of MC, MS, and PM flours influenced the quality of the cookies. MC was the one that most affected the characteristics of the cookies, meanwhile PM cookies showed characteristics closer to the standard cookie. Finally, MC, MS, and PM flours can be used in food formulations because of their potential to improve the nutritional quality of the product. Practical applications The complete characterization of food flours is important not only to understand its nutritional role in the diet of individuals but also to comprehend how this flour behaves as an ingredient, its influence on the quality of the final product, and even for the dimensioning and operationalization of processing. The flours evaluated presented a high potential for being used in food products because they are materials with a high content of fiber and protein. Macauba cake flour affected more the characteristics of the cookies and beer spent grain flour cookies showed characteristics closer to the standard cookie.

Effects of working time on properties of a soybean meal-based adhesive for engineered wood flooring

ABSTRACT Soybean meal-based adhesives (SMAs) commercially applied in wood-based composites require stable bonding properties. However, the structure and properties of SMAs are not as stable as synthetic resins, which significantly affect their performances. In this study, the structure–property evolution of a SMA with working time was systematically investigated. The findings revealed that the secondary structure, microstructure, crosslinking density, zeta potential, nitrogen solubility index, viscosity, wood permeability, and bonding properties of SMA considerably vary with working time. The changes in adhesive properties were correlated with the dissolution of SM particles in crosslinker solution and the increased pre-curing of liquid SMA with working time resulting from the crosslinking reactions between the dissolved SM and the crosslinker. Preferably, SMA at the working time between 0.5 h and 3 h since the mixing of soybean meal flour with crosslinker solution, should be used in order to ensure the desired water resistance of plywood panels for engineered wood flooring. And an application strategy was proposed to ensure the required water resistance of plywood panels for manufacturing engineered wood flooring.